RICOTTA
it's actually farm cheese
On my vision board, Georgia O’Keeffe’s pantry would be plastered in the center. It is the ideal: cherished pots and pans, crocks, organized by color and item, a pantry that was well loved. It takes up a whole room. Yet despite its enviable nature, this room is surprising for some; like this architectural digest article that contemplates her minimal design sense with having a kitchen so full of things.
Or perhaps, it’s based on the idea that a woman who notoriously loved her solitude, couldn’t possibly have a brimming kitchen. Who was she cooking for?
For me, it dredges up familiar feelings of who do we cook for? As if the domestic act of cooking is ONLY for “a family,” or even in “service to others.” Why cook for yourself?
I think that is what I love about her pantry; it’s supposed greediness. It takes up space where commonly a pantry is relegated to a shelf, tucked behind a door, in a basement, out of sight. Her pantry shows itself off. It surrounds the cook, it becomes the room. And seeing as though she had exceptional design sense, I don’t think this was happenstance, but rather a choice. Deliberate and thoughtful, she created a space for something she loved. She did it for herself.
But why not? Why not let my kitchen spill over, show off my fancy French butter knives, proudly parade my copper pot, or stop waiting for someone to show up to use my favorite plate. Even further… why not spend an afternoon making yourself a cake? Some pickles? A loaf of bread? Not for a certain meal, not for a particular reason at all other than a desire to… take up space.
When I make ricotta, I like to think of me working beside her, quietly, wondering what pot she will choose to use today, just because it speaks to her. Gently scooping curds, having the air waft of sweet milk, we are left with whey, dirty strainers and a bowl full of cheese. We sit outside at dusk eating ricotta, olive oil and bread and wondering where all the light went.
Somehow the O’Keeffe in my mind is my actualized self: the one who is making art, whose not worried about wrinkles or being alone, who is unafraid to live the life she wants, who makes ricotta so she can enjoy it, unapologetically by herself.
At end of the day, there is really no “better” reason to make ricotta. I can easily buy it at the store (although for the most part, it is old, bland and unappreciated.) But there is something that takes up space, that makes me un-hurry my busy brain, that claims I’m fully worthy to make myself some damn cheese. And then there is something so satisfying about three simple ingredients: a little kitchen alchemy of heat and milk and acid, that transforms itself into soft curds and me to a greedy mouth.
There are countless uses for ricotta: a dollop on a bowl of Hazan sauced pasta, spread lavishly over toast, heaped onto warm mushrooms or nestled among leaves in a salad. It also has the capacity to go sweet as a filling for cake or dressed with fresh fruit. It is simple yet beyond versatile. And full transparency, this is more of a farm cheese than ricotta. Ricotta is what you make from whey of cheese making, mine is more of a fresh farm cheese. Either way, I like to call it ricotta.
Ricotta/Farm Cheese
Makes about 15 oz
1 qrt whole milk
2 cups buttermilk
3/4 cup cream
Bring all ingredients in a pot and gently stir with a spatula. Heat on medium heat for about 10 min, gently stirring with spatula, making sure to hit the spatula against the bottom of the pot. I think this helps prevent any scorched milk at the bottom of the pot. You will start to see curds forming. Once it reaches 185/190F or you start to see little bubble around the edges, turn off the heat (see video below.) And place a lid over the pot. Let it sit undisturbed for 10 minutes. Take a fine mesh strainer and set it over a bowl. Take a smaller strainer, or large slotted spoon and scoop curds into fine mesh strainer. Scoop most curds out of the whey. With the last remaining bits, take the whey and strain it through the smaller strainer into a separate bowl (if you want to keep the whey) or directly over the sink if you don’t want to save the whey. Place whatever remaining curds were caught into the fine mesh stainer. Let sit for 5 minutes to drain. Then stop draining by removing it out of the strainer and into a bowl. Season with salt if using for savory applications. Stores in the fridge nicely for a couple of days.
(this is a video of what I look for when I know the ricotta is ready.)
Thank you, so very enlightening. Looking forward to future posts and information.